title: Chitosan inhibits premature browning in ground beef.
abstract: Our objective was to evaluate the effect of chitosan on premature browning in refrigerated ground beef patties stored in different packaging systems. Ground beef patties (15% fat) with chitosan (1% w/w) or without chitosan (control) were individually packaged either in vacuum (VP), aerobic packaging (AP), carbon monoxide modified atmosphere packaging (LO-OX; 0.4% CO+19.6% CO(2)+80% N(2)), or high-oxygen modified atmosphere packaging (HI-OX; 80% O(2)+20% CO(2)), and stored for 0, 1, or 3 days at 1°C. At the conclusion of storage, raw surface redness was evaluated, patties were cooked to internal end-point temperatures of either 66°C or 71°C, and internal cooked color was measured. The incorporation of chitosan increased (P<0.05) the interior redness of patties stored in AP, VP, and LO-OX, but not in HI-OX. The results of the present study suggest that the incorporation of 1% chitosan minimizes premature browning in ground beef patties stored under AP, VP, and LO-OX.
authors.affiliation: Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA. spsuma2@email.uky.edu
authors.forename: S P
authors.initials: SP
authors.lastname: Suman
authors.forename: R A
authors.initials: RA
authors.lastname: Mancini
authors.forename: P
authors.initials: P
authors.lastname: Joseph
authors.forename: R
authors.initials: R
authors.lastname: Ramanathan
authors.forename: M K R
authors.initials: MK
authors.lastname: Konda
authors.forename: G
authors.initials: G
authors.lastname: Dady
authors.forename: S
authors.initials: S
authors.lastname: Yin
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000737:chemistry*; D002248:Carbon Monoxide / Q000737:chemistry; D002417:Cattle; D048271:Chitosan / Q000737:chemistry*; D018857:Food Packaging / Q000379:methods; D005520:Food Preservatives / Q000737:chemistry*; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D015416:Maillard Reaction; D008461:Meat Products / Q000032:analysis*; D010084:Oxidation-Reduction; D010100:Oxygen / Q000009:adverse effects; D010858:Pigmentation; D011786:Quality Control; D012034:Refrigeration; D013499:Surface Properties; D013997:Time Factors; D014618:Vacuum
chemical_list: D000975:Antioxidants; D005520:Food Preservatives; D002248:Carbon Monoxide; D048271:Chitosan; D010100:Oxygen